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Sweet Corn and Blueberry Trifles

From: Saveur
MAKES ABOUT 12 TRIFLES

FOR THE PASTRY CREAM:
¼ cup freeze-dried corn kernels, preferably Just Corn
1 tbsp. powdered gelatin
2 cups milk
2 ears sweet corn, husks and kernels removed and reserved
1 tsp. kosher salt
1/3 cup sugar
6 egg yolks
1 cup heavy cream
FOR THE SHORTBREAD CRUMBLE:
¼ cup flour
3 tablespoons freeze-dried corn kernels
2 tbsp. corn flour
2 tbsp. sugar
¼ teaspoons kosher salt
1/8 teaspoon baking powder
¼ cup unsalted butter, cut into 1" cubes and chilled
1 egg yolk
FOR THE BLUEBERRY COMPOTE:
¼ cup sugar
1 cup fresh blueberries
1 tbsp. finely grated lemon zest, plus 1½ tbsp. lemon juice
1 tsp. finely chopped thyme leaves

Make the pastry cream: Pulse dried corn kernels in a mini food processor until coarsely ground; set aside. Combine gelatin and ¼ cup cold water in a bowl and let sit until softened, about 5 minutes; set aside. Combine milk with corn husks and kernels in a 4-qt saucepan. Bring to a simmer over medium heat; remove from heat and steep 30 minutes. Remove and discard husks. Transfer milk mixture to a blender and puree until smooth. Strain milk mixture, discarding solids, and return to saucepan along with the dried corn kernels, and salt. Return to a simmer over medium heat. Whisk sugar and egg yolks in a bowl. Slowly whisk ½ cup hot milk mixture into egg mixture until smooth, then transfer egg mixture to saucepan. Cook, stirring constantly with a wooden spoon, until mixture is thick enough to coat the back of the spoon, 5–7 minutes. Remove from heat and add gelatin mixture, whisking until gelatin is dissolved. Strain custard through a fine strainer into a bowl, set over a larger bowl of ice water. Cover surface of custard directly with plastic wrap; refrigerate until cold. Beat cream to soft peaks and gently fold into custard; set aside.

Make the shortbread crumble: Heat oven to 325°. Pulse flour, corn kernels, corn flour, sugar, salt, and baking powder in a food processor until finely ground. Add butter and pulse into pea-size crumbles. Add egg yolk; pulse until shortbread mixture comes together. Spread on a parchment paper-lined baking sheet. Bake until golden brown, about 10 minutes. Let cool completely and break into bite-size pieces; set aside.

Make the blueberry compote: Boil sugar and ¼ cup water in a 1-qt. saucepan; cook until slightly thickened, 5–6 minutes. Gently stir in blueberries and cook just until slightly softened, 1–2 minutes. Remove from heat and stir in lemon juice and zest, and thyme; let cool completely.

Assemble the trifles: Layer pastry cream and blueberry compote in small glasses or ramekins; top with shortbread crumble.